Moroccan style Vegan Spaghetti and Aubergine Meatballs

Delicious vegan tagine-inspired Aubergine Meatballs with spaghetti. Perfect meat-free dinner option that’s full of flavour!

Done in 2 hours

Serves 4

Dish by Tom Jackson

Ingredients

Aubergine "Meatballs"

1 tbspoil

1 onion, finely chopped

3garlic cloves, minced

2large aubergines, diced

2 tspRas El Hanout

60mlvegetable stock

75gdried apricots, finely chopped

100gbread crumbs

15 gparsley, finely chopped

10gnutritional yeast

salt and pepper, to taste

Harissa- Tomato Sauce

2 tspolive oil

1onion, finely chopped

2garlic cloves, minced

1 tspcumin

1 tsppaprika

2 tbspharissa paste

1 cancrushed tomatoes

1/2 tspsugar

1 tsplemon zest

salt and pepper, to taste

150gspaghetti

Garnish

Toasted almonds

Parsley, chopped

Lemon zest

If you're looking for a plant-based meatball option, these aubergine meatballs are a sinch to make. Aubergines are sponges so they love to soak up flavour which is perfect. The vegan tagine-inspired flavours from Morocco along with a fiery harissa tomato sauce pairs perfectly with spaghetti for a hearty and comforting meal.

Method

Preheat the oven to 180ºC. Line a tray with parchment paper

Heat the oil in a pan over medium heat. Add the onion and garlic and saute for a few minutes. Add the aubergines and cook for 5 minutes. Sprinkle over the ras el hanout and cook for another minute.

Pour in the stock and cook the mixture for about 20 minutes. Until the liquid is absorbed and the aubergine is soft and tender and add the apricots.

Transfer to a food processor and pulse to blitz slightly but keep chunky. Then fold through breadcrumbs, parsley, and nutritional yeast and season with salt and pepper. Let the mixture cool completely

Divide the mixture into golf ball-sized balls. Shape and arrange on the prepared tray. Brush with oil and bake for 20-30 minutes or until golden and firm.

Meanwhile, make the sauce. Saute onions in oil until softened. Add the garlic and spices, tomato paste, and harissa. Loosen with some water and cook for a couple of minutes.

Then add in the crushed tomatoes and stir through. Bring to a simmer and cover to cook for about 20 minutes until thickened and the oil starts to separate.

Then season with salt, pepper, and a little lemon zest. Add in the meatballs and cook them in the sauce for a few minutes.

Cook spaghetti according to package directions, and save ½ cup of the cooking water. Then remove the meatballs from the sauce to toss in the spaghetti with some pasta water to loosen the sauce.

Serve the spaghetti with the aubergine meatballs and garnish with toasted almonds, parsley and lemon zest. Enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.